Ham and Cheese Stuffed Pretzel Pockets & a Giveaway
|February 28, 2012||Posted by Lauren Keating under Breads, Sandwiches, Shawn's Favorites|
Can I ask a favor? Can you vote for these ooey gooey ham and cheese stuffed pretzel pockets in the Saucy Mama recipe contest? Please? The grand prize is a spa day and, believe me, after the month I’ve had I can really use it. (VOTE HERE)
The recipe is totally delicious. The pretzels have that ballpark vendor “crisp on the outside, fluffy on the inside” thing going for them and, well, can you really ever go wrong with melted cheese? I didn’t think so. There’s mustard tucked inside there too. Yum!
In fact, they’re so delicious that I’m really glad I made them in single-serving form. The big loaf you see there? Way too easy to keep going back for another slice. And another. And another. Not that that’s the worst thing in the world, since it’s healthy and all. But still. (Oh did I forget to mention that they’re whole wheat? Because they are! And only 7 Weight Watchers Points!)
If you don’t believe me, go ahead and try them out for yourself. But don’t forget to vote for me. I could really use a massage. (There’s a comment about me wishing it was my shoulders being kneaded instead of the pretzel dough, but I’m too tired to make it coherently.)
Come back before March 7 and leave a comment letting me know you voted and I’ll enter you for a chance to win one bottle each of Saucy Mama Tarragon Lemon Mustard, Saucy Mama Smoky Garlic Mustard and Saucy Mama Dijon. (The Tarragon Lemon is fantastic in this recipe!)
Ham and Cheese Stuffed Pretzel Pockets
Yields 8 servings
Prep Time: 20 minutes
Total Time: 1 hour 30 minutesA cross between a soft pretzel and a grilled ham and cheese sandwich, these pretzel pockets are serious crowd-pleasers. Leftovers also make a great grab-and-go lunch – simply reheat in a toaster oven.
Vital wheat gluten keeps these pretzels light and fluffy on the inside, without sacrificing their crisp crust. Find it in your grocer’s baking aisle.
- 1 cup Warm Water
- 1 (1/4-ounce) envelope active dry Yeast (2 1/4 teaspoons)
- 1 Tablespoon Honey
- 1-1/4 cups All Purpose Flour
- 2-1/2 cups Whole Wheat Flour
- 2 tablespoons Vital Wheat Gluten
- 1 teaspoon Salt
- 4 tablespoons Saucy Mama Tarragon-Lemon or Dijon Mustard
- 1/2 pound Jarlsberg Light, or other reduced-fat Swiss cheese, shredded
- 1/4 pound Baked Ham, cut into thin strips
- 1 teaspoon Baking Powder
- 1 cup very hot Water
- 1 Egg White
- Coarse Salt, for sprinkling
- Place the warm water and honey in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top. Let rest 5 minutes.
- Meanwhile, sift together the flours, gluten, and 1 teaspoon salt. Add the flour mixture to the mixer and mix on a low setting to combine. Increase the speed to medium and mix the dough for 6 minutes, or until it becomes very smooth. For the dough into a ball and place it in a mixing bowl sprayed with cooking spray. Cover and let rest in a warm part of your kitchen for 30 minutes.
- Preheat oven to 415*F. Spray a baking sheet with cooking spray. Divide the dough into 8 balls. Working one at a time, roll each ball into a 6-inch circle. Spread with mustard, then top with ham and cheese. Fold the dough over to form a pocket around the fillings. Press along the edges to seal them.
- Combine the baking powder and hot water. Brush over the tops of the pretzel pockets. Let rest for 5 minutes. Brush the tops of the pretzel pockets with egg white and sprinkle with coarse salt. Bake for 30 minutes, or until the tops are deep, golden brown.
Approx. 280 calories, 5 grams fat, 39 grams carbohydrates, 2 grams fiber, 17 grams protein.
Jarlsberg asked bloggers to share a favorite memory for a chance to win a scholarship to Eat, Write, Retreat. I attended lat year and had a great time, and I figured this story worked well with this post.
Did you know Jarlsberg was the first Swiss cheese I ever liked? Believe it or not, I used to be a picky eater. Like, really picky. And stubborn. Once I decided I didn’t like something, I’d put up a heck of a fight before I’d eat it. Mayonnaise? Forget it. Mushrooms? Ew. And don’t even think about trying to get me to eat Swiss cheese. I’d rather starve.
One of my most vivid food memories – I must have been about 5 – is of my grandfather trying to reason with me to get me to eat it. “Why don’t you like it?” he asked. “You like other cheese.”
With no real reason except that I didn’t I came up with the best excuse I could: “I don’t like the holes.”
“So eat around them.”
I was trapped. But I gave my answer and my stubborn self was sticking to it. Challenge accepted. I sat there and took tiny nibbles, eating around the holes and leaving a pile of ring shaped cheese scraps on my plate.
The problem was, I liked it. And I needed to figure out an explanation that would keep the grown ups from thinking that they’d won. I somehow found out that the cheese wasn’t just any old Swiss, it was Jarlsberg. And so it was decided. I declared that I likes Jarlsberg, but not any other hole-y cheese.
I’m not nearly as picky now (although I’m still a holdout on mayo) and I definitely don’t discriminate when it comes to cheese, but Jarlsberg is still one of my favorites when it comes to Swiss.